Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch ceramic baking dish with olive oil.

Heat 1 tbsp olive oil in a skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant, then add fresh spinach. Cook for 3 minutes until fully wilted.

Remove spinach from heat. Transfer to a clean kitchen towel and squeeze thoroughly to press out all excess moisture. Finely chop the spinach.

In a medium bowl, combine chopped spinach, ricotta cheese, crumbled feta cheese, half of the shredded mozzarella, grated Parmesan, sea salt, and black pepper. Mix until smooth and creamy.

Place chicken breasts on a cutting board. Make crosswise cuts along the top of each breast, spaced 1/2 inch apart, cutting 75% through the meat without slicing through the bottom.

Drizzle chicken with 2 tbsp extra virgin olive oil. Rub paprika, garlic powder, oregano, salt, and pepper all over the breasts and inside the cuts.

Pipe or spoon the spinach-cheese filling generously into each slit.

Arrange stuffed chicken breasts in the prepared baking dish. Top with remaining shredded mozzarella cheese.

Bake uncovered for 25 to 30 minutes, until internal temperature reaches 165°F (74°C) and the cheese top is bubbling and golden.

Rest for 5 minutes before serving garnished with fresh chopped parsley.